There’s nothing like a traditional German Sauerbraten, especially when it comes to hearty and fulfilling food. The marinated beef is loaded with incredible sweet and sour flavor, and since it’s cooked slowly, it’s perfectly tender. It’s especially great for Oktoberfest and Fall celebrations!
Sauerbraten may seem like a labor of love, but besides the time it takes to marinate, it’s really quite simple.
In Germany, sauerbraten is often marinated for 7 days or longer, but I’ve cut the marinade time down to 4 days and it’s perfect.
The marinade softens and tenderizes the roast a bit, and the sweet and sour flavors are incredible!
I love to serve my sauerbraten with German red cabbage and spaetzle but you can also serve with mashed potatoes, potato dumplings, or egg noodles.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beef. A rump roast is the traditional cut of beef for sauerbraten. You can also use chuck roast which will be super tender but will shred rather than slice. Note: pictured above is the rump roast after it’s been marinating for 4 days.
- Marinade. The marinade liquid consists of red wine vinegar, red wine, and beef stock. If possible, use homemade beef stock or low-sodium beef base, such as Better Than Bouillon brand to make a quick stock. Use a dry red wine, such as cabernet or merlot.
- Gingersnap cookies. These are used to thicken the sauce and sweeten it a bit (along with the raisins).
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Chop 1 large onion, 2 medium carrots, and 1 large leek. Add them to a large pot along with 1 1/2 cups of red wine vinegar, 1 750ml bottle of dry red wine, 1 cup of low-sodium beef stock, 2 tablespoons of granulated sugar, 1/4 cup of golden raisins, 3 large bay leaves, 10 whole juniper berries, 8 whole cloves, 1 tablespoon of Diamond Cystal Kosher salt, and 1 teaspoon of black pepper. Bring the pot to a boil and once boiling, reduce the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool.
- Once cool, add a rump roast (approximately 3 1/2 pounds) to the pot and coat it with the marinade. Cover the pot and refrigerate for at least 4 days. Every 12 hours flip the rump roast to ensure it’s evenly marinating.
- After the roast has marinated, remove it from the pot and pat very dry with paper towels. Pour the marinade into a bowl making sure to save all of it. Season the roast on all sides with salt and pepper, to taste. Preheat the oven to 300f and make enough room to accommodate a Dutch oven with a lid.
- To a plate or baking sheet, add 1/2 cup of all-purpose flour and dredge the roast in the flour on all sides, shaking gently to remove the excess. You won’t need all of the flour, so the excess should be discarded.
- Heat a Dutch oven to medium heat with 3 tablespoons of lard or vegetable oil, then add the roast to the pot and brown on all sides (about 10-15 minutes total). Place the seared roast to a plate.
- Add the marinade to the pot and bring to a simmer while scraping the pot with a wooden spoon to dislodge all the brown bits. Once simmering, turn the heat off.
- Return the seared roast to the pot and cover with a tight-fitting lid. Place the pot in the oven to braise until tender.
- After 3 hours, use a knife to check for tenderness. If there’s any resistance, cover and cook for another 45 minutes, then check again. Once the beef is tender, place the roast on a platter and tent with foil. If the roast was tied, you can cut the strings away now or wait until carving.
- Strain the solids from the sauce, then add the sauce back to the pot.
- Turn the heat to medium and whisk in 8 crushed gingersnap cookies. If using, add 1/3 cup of golden raisins and simmer for 10 minutes. If the gravy isn’t thick enough, you can whisk in a cornstarch slurry. Once the gravy is thick enough, taste test, and season with salt and pepper as needed. Note: The raisins will increase the sweetness of the sauce, so if you like how it tastes already or don’t like raisins, feel free to omit.
- Slice the sauerbraten against the grain.
- Arrange on a platter and cover with the sauce. Additional reserved sauce can be served on the side. Serve with your favorite sides and enjoy!
Top tips
- The marinade. Sauerbraten is traditionally marinated for a long time, sometimes 7-10 days. I have found that marinating for 4 days gives fantastic results, so I recommend doing it for at least 4 days. It may take time, but it is truly worth the wait!
- Thickening the sauce. Gingersnap cookies are traditionally used to thicken the sauerbraten gravy. If you find that it’s still not thick enough after adding the crushed gingersnaps, make a slurry using cornstarch and water and adust until your desired consistency is achieved.
- Use a slicing knife. I recommend using a slicing knife for sauerbraten, and many of my other beef recipes. It makes the job so much easier!
More braised beef recipes
There’s something so comforting about braised beef dishes and my family can’t seem to get enough of them! Here are just a few of our favorite recipes.
- Beef rouladen – with bacon, mustard, and pickles in a rich brown gravy.
- Brasato al Barolo – Italian braised beef brisket with delicious brown gravy.
- Classic pot roast – tender braised roast with carrots and potatoes.
If you’ve enjoyed this Sauerbraten Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
For more never-before-seen recipe videos, become a Patreon member today!
Sauerbraten
Sauerbraten is a hearty traditional German dish made with a marinated beef roast that's braised until tender with a deliciously rich brown gravy.
Ingredients
For the marinade
- 1 large onion chopped
- 2 medium carrots chopped
- 1 large leek chopped
- 1 1/2 cups red wine vinegar
- 1 750ml bottle dry red wine
- 1 cup low-sodium beef stock
- 2 tablespoons granulated sugar
- 1/4 cup golden raisins
- 3 large bay leaves
- 10 whole juniper berries
- 8 whole cloves
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
Remaining ingredients
- 3 1/2 pounds rump roast
- 1/2 cup all-purpose flour for dredging
- salt and pepper to taste
- 1/4 cup lard or vegetable oil
- 8 gingersnap cookies crushed
- 1/4 cup golden raisins optional
Instructions
Marinating
- Add all of the marinade ingredient to a pot and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool. Once cool, add the rump roast into the pot and coat with the marinade. Cover and refrigerate. Every 12 hours flip the rump roast so that it achieves equal marination. Marinade for at least 4 days.
Making the sauerbraten
- Preheat oven to 300f and make enough room to accomodate a Dutch oven with lid.
- Remove the Rump roast from the pot and pat very dry with paper towels. Pour the marinade into a bowl, making sure to save all of it. Wipe down the pot.
- Place the flour on a plate. Season the roast on all sides with salt and pepper then dredge the roast in the flour on all sides and shake off the excess.
- Heat the pot to medium with 3 tablespoons of lard or vegetable oil. Add the roast to the pot and brown on all sides (will take about 10-15 minutes).
- Add the marinade back to the pot and bring to a simmmer. Once simmering, turn the heat off and cover with a tight fitting lid. Place in the oven and braise until tender. Check for tenderness after 3 hours with a knife. If there is resistance, cover and cook for another 45 minutes then check again.
- Once the beef is tender, place the roast on a platter and tent with foil. Strain the solids from the sauce then add the sauce back to the pot over a burner. Turn heat to medium and whisk in the crushed gingersnaps. Add the optional raisins and simmer for 10 minutes. If the gravy is still too thin you can whisk in a cornstarch slurry. Once the gravy is thick enough for your liking, taste test, and season with salt and pepper if required.
- Using a slicing knife or other sharp knife, slice the meat against the grain and arrange on the platter. Pour the sauce on top and any reserved sauce can be served on the side. Enjoy!
Notes
- It is recommended to marinate for at least 4 days, though traditionally it is often done for 7 days or more.
- Rump roast is the cut that is traditionally used though chuck roast works great and will produce a more tender sauerbraten that will shred instead of slice.
- Many people will enjoy the sauce as is and will not need to make a thicker gravy. If you do enjoy a thicker sauce, by all means, use a slurry of cornstarch and water and adjust until desired consistency is achieved.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or microwave.
Nutrition
Calories: 590kcal | Carbohydrates: 29.6g | Protein: 60.9g | Fat: 20.1g | Saturated Fat: 5.9g | Cholesterol: 175mg | Sodium: 954mg | Potassium: 367mg | Fiber: 1.9g | Sugar: 14.5g | Calcium: 86mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!
Excited to try next week. For a 7lb roast should I double the marinade?
Hi Patrick, you likely don’t need to double the marinade – 1 1/2 times should do the trick. As long as the marinade is covering the roast you should be good.
Made this tonight after only four days in the marinade. Three and one half hours in the oven and it was super tender and delicious! Served it with potato dumplings, red cabbage and a cucumber salad. That’s so much for sharing this awesome recipe!
Hi Jim, we’re so happy you loved the sauerbraten and thanks for the comment!
Great recipe! I put the red cabbage in a covered dutch oven in the oven for 90 minutes alongside the roast so I’d have a steady temperature. I just don’t get that on the stovetop. I opted for spaetzle (package this time…) and sautéed it in butter with fresh sage and garlic. Anticipate delicious leftovers with mashed potatoes and herbed peas.
We’re so happy you enjoyed the recipe, Kathryn!
This is my Grossmutter’s recipe! She made the best. Great with red cabbage and either potato dumplings or spaetzle. One of my favorite meals.
We’re happy you enjoyed the recipe and it reminded you of family!
My sauerbraten recipe is very different from yours. It was my grandmothers. I might try your to see the difference,.
I’ve found that an eye round roast works well also……I make potato dumplings to soak up that great gravy!
Sounds delicious. Question- where can we get edible junioer berries? I want to try this.
Hi Tricia, dried juniper berries would be in the spice section of most supermarkets.
What do you serve with this ( recipes please)
Hi Christy, we recommend red cabbage (linked in the recipe post), as well as spaetzle. Jim’s spaetzle recipe will be up in a few days. Mashed or boiled potatoes would be great as well. These suggestions can be found within the first few paragraphs of the recipe post/article.
I can’t wait to make this. What are the sides you have with it on the plate?
Hi Kathy, that’s red cabbage and spaetzle. The red cabbage is linked within the recipe post – Jim’s spaetzle recipe will be up on the blog by the end of the week.
sounds wonderful and love the ginger snap gravy ,but the piece of meat looks small. Can we use a bigger piece to get more servings? This recipe sounds like you absolutely want leftovers.
Hi Saundra, thanks! A typical rump roast is around 3-4 pounds. You can use 2 rump roasts if you’d like – you may need to use a bigger pot and just slightly increase the marinating liquid.